Sticky Glazed Beef Meatball Kabobs
Elevate your barbecue game with these tasty beef meatballs. Glazed with a moreish sticky and sweet sauce, they’re hard to resist.
How long will it take?
What’s the serving size?
What do I need?
- Wooden skewers (soaked in water for a couple of hours to prevent burning)
- 750 g beef mince
- ½ cup breadcrumbs
- 4 mushrooms, finely diced
- 2 cloves garlic, minced
- 4-centimetre piece of fresh ginger, finely grated
- 1 tbsp soy sauce
- 1 tbsp cornflour
- Vegetable oil for cooking
- Sesame seeds, to serve
For the Glaze
- ¼ cup soy sauce
- ¼ cup tomato sauce
- 2 tbsp caster sugar
How do I make it?
- Add beef, breadcrumbs, mushrooms, garlic, ginger, soy sauce and cornflour to a large bowl and mix well.
- Line a tray with baking paper and set aside.
- Roll mixture into golf-ball-size balls and thread onto skewers. Place threaded kabobs onto tray, cover with clingfilm and refrigerate for 30 minutes.
- Meanwhile make the glaze by adding soy and tomato sauces to a small saucepan with the caster sugar. Cook, stirring often for 4-5 minutes, or until the sugar has dissolved and the glaze looks glossy. Remove from heat and set aside.
- Heat barbecue or a grill pan to medium-high heat. Brush meatballs lightly with oil and cook, turning to cook all sides. Brush lightly with the glaze during cooking, reserving some glaze for serving. When cooked through, transfer to a serving plate and pour over reserved glaze. Scatter with sesame seeds and serve.